I love cooking with my crockpot, especially when I have nights where I have a million errands to run after work - it sure is nice to have dinner practically ready when we get home. This was easy and delicious!

Very easy! Combine the tomatoes, chopped basil, minced garlic, olive oil, salt and pepper and mix well. I try to make this at least an hour before it will be served to let the flavors blend. Serve with toasted Italian bread or baguette, with fresh shaved parmesan cheese and topped with the bruschetta - delicious!

It is easier to start with the scampi base first. In a medium sauce pan, melt the butter over low heat. Once melted, add in the garlic, red pepper, Italian seasoning and pepper and cook for about two minutes over low heat. Add in the chicken broth and again, let it cook over low heat.

While the base is simmering, I combined the milk and butter in a microwave-safe pyrex and microwaved it for about 1 1/2 minutes, or until the butter was melted and mixed with the milk. Next, add in the flour, but gradually, and stirring well after each addition to prevent clumping. (When I make the recipe next, I think I will use 1 tbsp of flour instead of 2tbsp, because once I took the sauce off the stove and mixed it with the pasta, it really thickened up.) Once you have the flour mixed in and it's consistency is even with no lumps, add the entire white sauce into the sauce pan with the scampi base.

Let the sauce simmer for about 30 more minutes to let the flavors combine. Cook your desired pasta according to directions. After you drain, add it back to the pot and then add the scampi sauce to the pasta and toss well to evenly coat.

I may add some lemon to the recipe next time, or simply squeeze fresh lemon over the pasta once combined with the sauce. Anyway you serve it, this sauce is amazing and I know you will love it!

Oh my, I made this last night and it was a-mazing! I have been wanting to make a shrimp scampi-type meal for a while and finally was able to come up with the right pairing of sauce, pasta and shrimp. My family absolutely loved this, definitely keeping these recipes handy.

You will need:4 tbsp lemon juice6 tbsp olive oil4 cloves minced garlic20-24 large shrimp (I used frozen, that were peeled and deveined so all I had to do was them them)salt and pepper, to taste1/2 cup Italian-seasoned Panko breadcrumbs1/2 cup parmesan cheese

First, preheat your oven to 425 F.

Shrimp with the marinade

We are going to make a marinade by mixing the first three ingredients in a large bowl. Then add in the shrimp, season with salt and pepper and mix well. I let it set for a few minutes while I was preparing the breadcrumb mixture.

In the left bowl is the marinade, the right is the breadcrumb and parmesan mixture

Combine in a shallow bowl, the panko breadcrumbs and parmesan cheese.Next, I used a glass casserole dish to cook the shrimp. I sprayed a light layer of cooking spray in the bottom to help prevent the shrimp from sticking! I would take two to three shrimp at a time from the marinade and toss them in the breadcrumb mixture, then add to the casserole dish in a single layer. Once you've done that with all of the shrimp, I sprayed another light layer of cooking spray over the top, to help add crunch.

Bake in the oven for about ten minutes, or until the tops start turning golden and the shrimp and pink and cooked through.

This is by far my new favorite marinade for grilling! The flavors all mixed well and kept the meats very moist and tender!

For the marinade, mix the following in a small bowl:- 3 tbsp soy sauce- 2 tbsp honey- 1 tbsp vegetable oil- Juice from one lime- 2 garlic cloves, minced- 1 to 2 tsp Sriracha- red pepper flakes to taste- 2 tbsp chopped cilantroI used 4 chicken breasts with this marinade and it was the perfect amount. Put the chicken in a large Baggie and then add the marinade to the Baggie. Try to let as much air out and then seal. Lay flat and let marinate for at least 3-4 hours for best flavor, but a minimum of one hour is recommended.For the steaks, I used the same recipe above but omitted the soy sauce. The meats came out so good that our kids told me I needed to open a restaurant with 'all of my awesome dinners!' LOL! May have to consider that!Served this with a side of rice, spring mix salad and biscuits.

Seriously this was too easy! First, cut each pineapple ring into about 6 pieces per ring. Then, alternate pineapple and ham onto the skewers.

In a dish, combine the reserved pineapple juice, brown sugar, soy sauce and ginger. add this to the skewers and marinate for about two hours.

Once the grill is heated, add the skewers and cook until the ham and pineapple are warmed through, adding some of the left over marinade while its cooking. Next time I think I will add some corn starch or less liquids to have a thicker marinade.

This was a fairly easy, one-pan pasta and my family really liked it!You will need:1 lb smoked sausage (I used turkey sausage and cut at 1/4" intervals)1/2 of a white onion, finely chopped2 cloves of garlic, minced1 tbsp olive oil1 can of rotel2 c. chicken broth1/4 c. heavy cream8 oz. pasta (I used penne regate)1 cup monterey jack cheese, shredded1/3 c. chopped green onionsFirst, grab a large skillet w/lid. Add the olive oil and warm over a medium-high heat. Once the oil is warmed, add the sausage and onion and cook until it starts to brown, somewhere around 4-5 minutes. Then add the garlic and cook an additional minute to blend the flavors. Next, add in the rotel, chicken broth, heavy cream and pasta. I also seasoned it with salt and pepper at this point. Bring everything to a boil, then reduce your heat, cover the skillet and simmer for about 15-20 minutes to allow the pasta to cook.